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Wednesday, November 24, 2010

Cranberry Orange Cornmeal Cake

Cranberries and oranges are terrific together. Now add some cornmeal, ricotta cheese and maple syrup for a cake that is a Fall holiday favorite. We like to serve it with our family's traditional fruit cup, (watch for it soon) and Tuscan Brunch Casserole. It also makes a divine dessert accompanied by a scoop of vanilla ice cream. You may want to serve it along-side your Thanksgiving pies for a glorious dessert buffet.

Follow directions carefully when making the cake batter making sure not to overmix. Top with fresh cranberries and a good sprinkling of sugar. Bake at 375 for 1 hour 15 minutes.

Rustic, moist and full of flavor with a hint of vanilla, orange and maple. All it needs is a scoop of ice cream..."to market, to market, giggly gig," after they plow our roads. We had a huge blizzard hit yesterday...inspiration for baking!

I enjoy so many blessings and give thanks to all of you,my bloggy friends. I hope you enjoy this lovely cake along with a Happy Thanksgiving. I'm sending my best with lots of love from Idaho.Cranberry Orange Cornmeal Cake courtesy of Rustic Canyon

2 cups flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

3 eggs

1/4 cup maple syrup

1/4 cup plus 2 tablespoons canola oil

1-1/2 tablespoons vanilla

3/4 cup plus 2 tablespoons butter

1-1/2 cups plus 2 tablespoons sugar, divided

2-1/4 teaspoons salt

Zest of 1 orange

2 cups ricotta cheese

2-1/2 cups cranberries, divided

1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.

4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined.

5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.

6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.

7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.